Asparagus soup

Serves 6

2	pounds fresh asparagus
2	sprigs fresh thyme
4	parsley stems
1	bay leaf
6	cups water
2	tablespoons olive oil
2	onions, chopped
2	Yukon Gold or Yellow Finn potatoes, peeled and chopped
	Salt and pepper, to taste
3/4	cup creme fraiche or sour cream

1. Snap off and discard the tough ends of the asparagus. Cut the tips in half lengthwise. Roughly chop the tender stalks.

2. Wrap the thyme, parsley, and bay leaf together with kitchen twine.

3. In a saucepan, bring the water to a boil. Add the chopped asparagus stalks and herb bundle. Simmer for 5 minutes. Discard the herb bundle.

4. Meanwhile, in a flameproof casserole over low heat, heat the oil and , when it is hot, cook the onions, stirring often, for 10 minutes.

5. Set a colander over a large bowl. Tip the asparagus cooking water with the asparagus into the bowl, reserving the water. Pour just the water into the onion mixture. Add the potatoes, salt, and pepper. Bring to a boil. Simmer gently for 15 minutes or until the potatoes are tender.

6. Bring a small saucepan of water to a boil. Add the asparagus tips. Cook 2 minutes or until they are bright green. Drain and rinse with cold water.

7. Add the asparagus stems to the potato mixture. In a blender, puree the soup in batches. Taste for seasoning and add more salt and pepper, if you like.

8. Ladle the soup into bowls, garnish with a spoonful of creme fraiche or sour cream, and top with asparagus tips. Serve at once.

Jonathan Levitt